Floral Cupcakes
Dessert
- Prep time:
15'
- Cook time:
18'
- Difficulty:
Medium
Method
- 1
Preheat the oven to 180°C conventional, 160°C fan and line a 12-hole muffin tin with cupcake cases.
- 2
Add the flour, Pure Via® Caster Sugar Alternative and baking powder to a large mixing bowl and mix to combine.
- 3
Add the eggs, vegetable oil, yoghurt and vanilla extract. Whisk until smooth and well combined.
- 4
Divide the mixture evenly between the 12 cupcake cases and bake for around 18 minutes, or until a skewer inserted into the centre comes out clean.
- 5
To make the icing, add the double cream, Pure Via® Icing Sugar Alternative and vanilla extract to a bowl. Whisk until thick and creamy.
- 6
Transfer the icing to a piping bag fitted with your chosen nozzle.
- 7
Pipe the icing onto the cooled cupcakes and decorate with edible flowers.
- 8
Enjoy!
Ingredients
Serves 12
For the cupcakes:
- 220g plain flour, sifted
- 100g Pure Via® Caster Sugar Alternative
- 3 large eggs
- 100ml vegetable oil
- 125ml natural yoghurt
- 2½ tsp baking powder
- 1½ tsp vanilla extract
For the icing:
- 330ml double cream
- 50g Pure Via® Icing Sugar Alternative
- 1 tsp vanilla extract
To finish:
- Edible flowers